Egg Pulao
Today's recipe is one of the perfect weekend recipes.. Egg Pulao!!! A Mild spicy Pulao, cooked in coconut and spices paste and topped with Boiled eggs.. The procedure is quite simple. Try this recipe for a different, tasty and rich pulao..
Ingredients: (Recipe For 2)
To Roast And Grind:
Cloves - 2
Cinnamon Stick - 1
Cardamom - 2
Cumin Seeds - 1 tsp
Poppy Seeds - 1/4 tsp
Chopped Coconut - 3 tbsp
Green Chili - 2
For Pulao:
Basmati Rice - 1 cup
Hard Boiled Eggs - 2
Bay Leaf - 1
Whole Black Pepper - 1/2 tsp
Aniseeds - 1
Cashew Nuts - 8 (Optional)
Big Onions - 2
Ginger-Garlic Paste - 1 tbsp
Yogurt - 1/4 cup
Curry Leaves - few
Mint Leaves - few
Egg - As required
Oil - As required
Ghee - 1 tsp
Procedure:
- Wash the rice , empty all the water and keep it aside.
- Dry Roast and Grind everything under ' To Roast and Grind'.
- Finely Chop Big Onions lengthwise.
- Heat oil + ghee in a cooker
- Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
- Take out the rice.
- Heat oil+Ghee to the same cooker. You can skip adding ghee also.
- Add Bay leaf , Whole pepper, Aniseeds, cashew nuts to it.
- After sauteing for a minute, add chopped onions, curry leaves and mint leaves.
- When the onions are translucent, add Ginger- Garlic paste.
- Saute till raw flavor goes off. Then add ground paste.
- Pour yogurt also to the cooker.
- Add 2 cups of water, enough salt and rice to the cooker.
- Mix everything and cook for a whistle.
- After the pressure subsides, open the cooker. Mix pulao well add boiled eggs and enjoy it hot.
- You can also saute boiled eggs in less oil, along with salt and pepper and add to the pulao. This will make the eggs crispier outside and hence enhanced taste.
- Since the pulao is only mild-spicy , try having it with very spicy side-dish.
- We had this pulao with Chicken Bhuna Masala.
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